1 English cucumber
1 bunch mint
1 cup Greek yogurt
Balinese Truffle Salt (or kosher salt)
Peel and deseed the cucumber. Using the large side of a cheese grater, grate the remaining flesh into a mixing bowl. Sprinkle with kosher salt, press against the sides of the bowl, and set aside.
Pick and chiffonade the mint.
Pour the cucumber’s liquid into a separate bowl to reserve. In the bowl with the grated cucumber, add the Greek yogurt, zest in the lemon, and add a pinch of Balinese Truffle Salt. Stir to combine, adding a splash of cucumber water to thin if necessary. Use immediately or store in your refrigerator.